21
Jun
2010
Little Citrus & Ginger Pound Cakes + Some News
I have news, big news. Good, awesome big news.
I am no longer a floral design student.
I am a fully qualified (albeit unemployed) florist. There are still some loose ends like a stack of homework to complete before our little graduation party on the 15Th of July but yep, I am done.
Also
I am moving house!
Mr Bake & Bloom and I have totally outgrown our urban 1 bedroom unit to the point where there is more clothing than linen in the linen cupboard & the dining room is mostly occupied by camping equipment & guitars.
We are moving into a 4 bedroom house in the suburbs so there will be a lot of “growing space”, a big back yard for a kitchen garden, spare rooms for certain little sisters & nephews to stay in & a big kitchen for me to mess up.
The move will be happening from the 28Th & will take about a week (We are moving ourselves with a trailer & my 1999 Toyota Starlet..because we are idiots) so I should be back with more yumminess around the 3rd week of July when I am all settled in & have assembled the massive amount of ikea products required to furnish such a large house.
We also have to paint before we move in. How is it possible there are so many shades of white? I guess it is like chocolate cake recipes.
More importantly I made some cakes, cute little citrusy, gingery cakes. They made me calm amongst the moving boxes…I will call them zen cakes.
Little Citrus & Ginger Pound Cakes
Ingredients:
- 250g softened cream cheese
- 2 cups self raising flour
- 1 cup caster sugar
- 1 cup vegetable oil
- 2 eggs
- zest of 1/2 a lemon
- zest of 1/2 a lime
- zest of 1/4 an orange
- juice of 1 lemon
- 1tsp vanilla essence
Ginger royal icing:
- 3tsp freshly minced ginger
- 1/4 c sugar
- 1 tbsp water
- 1 egg white
- 2 1/2 c icing sugar
Method (in my madness):
- Preheat your oven to 170c & spray 2 – 12 piece baby bundt pans with oil
- In a stand mixer beat the cream cheese, sugar & vanilla essence & mix until fluffy
- Scrape down the sides of the bowl & gradually mix in the eggs, oil, flour, zest & juice
- Spoon into the bundt pans allowing at least 1cm for the cakes to rise & bake for 20-25 minutes until lightly golden on top
- Allow to cool completely before turning out of the pans & dipping in ginger glaze
Ginger royal icing:
- Over a low heat combine the sugar, ginger & water in a small saucepan. Cook for 3-5 minutes or until the ginger doesn’t taste raw.
- Sift the icing sugar into a large bowl & add the egg white & ginger syrup. Mix until well combined.
Congrats to you!!
Congratulations to you and your completion….and for the move to a new house! Wonderful news! Also, your citrus and ginger pound cakes look out of this world. We are huge fans of pound cake AND both flavorful ingredients, so will most definitely try these!
Congrats on your well-deserved Top 9! These little pound cakes are gorgeous and I’m sure, delicious. I love a citrus punch in almost everything I eat. This is a winner.
These are so pretty and they look super moist too. Congrats on everything. Hope your move goes smoothly.
Congrats on your place in the FB Top 9! Glad it led me to you – I love the idea of Bake and Bloom! Cakes and flowers, what a happy way to spend your life. Congrats (in a much bigger way actually) on finishing your studies – you’ve got a lot to celebrate!
Beautiful cakes!! And congrats!!
Thanks to everyone for your sweet well wishes & comments. I am always super suprised when one of my recipes makes it to top 9 <3<3<3
@Ruby – :O I am glad people "get" my Bake & Bloom dream, it is all just about leading a happy life & being able to give others that opportunity also.
These little guys are gorgeous! Congrats and good luck on the move
Glad I’ve found your blog!
Hi Shan, cakes look awesome and you have a very exciting couple of months ahead. Thank you and Tina for being our first graduates, we are so proud of the two of you.
Congratulations Shan! Can’t wait to see the business of bake and bloom ‘grow’
These cakes have two of my favourite cake ingredients – citrus and ginger. I’ll be bookmarking this one for future yumminess.
You read my mind! I’ve just been given a big batch of limes so these are destined to be made… congrats on becoming a florist! Very exciting – and for your move! Double whammy! Best of luck with it all.
congrats on moving…
these little cakes are such a delight…. look so yummy
making me hungry
cheers,
The Variable, Crazy Over Desserts – Nachiketa
Catch me on facebook @ Crazy Over Desserts
Congratulations on all accounts! How exciting.
Congrats on graduating AND the new house. you must be very busy! I am definitely going to be making these gorgeous pound cakes shortly, well after my month of healthy eating that is.